Mango is a fruit of India. It is considered as a King of all fruits or simply an ‘AmrutPhal’ because of its countless characteristics. Mangoes grow in humid weather and sandy land. Indian Mangoes are considered to be the best in the world. The Mango tree is generally 30 to 40 ft tall. The size of Mango leaf is between 5, 6 inch by 2 inch. They are green and pointed. Mango tree gets decorated with new reddish leaves and beautiful flowers during ‘Vasant’ Rutu (i.e. during March to May). The flowering of mango is called as ‘Mohor’ in Maharashtra. With flowering, the fresh leaves start turning green whereas the flowerings start developing into new fruits. Green raw mangoes are called as ‘Kairi’. Mangoes grown naturally in forests is called as ‘Ran Amba’ (wild mango) while the specially cultivated in the fields are called as ‘DeshiAmba’. Mangoes developed by grafting (kalam) are called as ‘KalamiAmba’. These three categories are known as ‘Koshamra’, ‘Rasal’ and ‘Rajamra’ respectively in Sanskrit.


Small unripe green mangoes are used to prepare Chuttneys, Raitas and pickles. A special fruity spice powder is made from dried unripe green mangoes is called as Amchoor or aamchur. It is used as a citrusy seasoning. Amchoor is also called as ‘Amboshya’ and ‘Amboliya’ in Gujarat. Methamba, is another mango relish, which is like an instant pickle made up of green mangoes. Kairi cut in small pieces is fried with fenugreek seeds (methi) Asafoetida (Hing), Chilly powder and Jaggery (Gur) to make Methamba. This increases blood component in the body. A roti made up of Mango pulp is very common in Konkan area. A Kairi pickle is capable to change the taste of entire meal. The green mango has many such wonderful characteristics.
In scientific view, the ripped yellow mango pulp is full of Vitamin A and C. Vitamin A is important for normal vision, the immune system while Vitamin C is an essential nutrient required for the development and maintenance of scar tissue, to avoid skin diseases. Ripped mango is the rich source of sugar gum, chlorophyll, malic acid and very good for the abdominal disorders. Green mango is a rich source of Potash, tartaric acid, malic acid and citric acid.

Recipes made up of Mango